Ingredients
Scale
- 2¼ cups all-purpose flour (270g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed) (113g)
- 6 tablespoons ice water (90ml)
- ½ cup heavy whipping cream (120mL)
- 2 (8-ounce/226g) blocks cream cheese (room temperature)
- ⅓ cup granulated sugar (66g)
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- 1 pound fresh strawberries (hulled and sliced) (450g)
- 1 tablespoon red currant jam (or apricot, or strawberry)
- ½ teaspoon water
Instructions
- For the crust, pulse flour, sugar, and salt in a food processor. Add chilled butter and pulse until crumbly. Drizzle in ice water and pulse until combined.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough into a circle and fit it into a tart pan.
- Poke holes in the crust, line with parchment paper, fill with weights, and bake for 20 minutes. Remove weights and bake an additional 5–8 minutes until golden brown.
- Allow the crust to cool completely before adding the filling.
- Whip heavy cream and mix with room temperature cream cheese, sugar, lemon juice, and vanilla extract until smooth.
- Spread the filling over the cooled crust and top with sliced strawberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 350
- Sugar: 19g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg